Classic American Potato Salad

potato salad
Sometimes you’re just in the mood for creamy potato salad. Over at my friend Emma’s house, potato salad is a stand-by in their fridge. They brought out some delicious, celery seed studded potato salad and I was hooked. I asked for the recipe, tweaked it a bit, and here it is!

Classic American Potato Salad
Total Time: 30 min
Serves about 10

• 1 1/2 lbs fingerling potatoes (30 fingerlings or about 5-6 medium potatoes)
• 2 tablespoons kosher salt
• 3/4 cup mayonnaise
• 2 teaspoons sugar
• 1 teaspoon celery seed
• 2 teaspoons white vinegar
• 2 teaspoons prepared mustard
• pinch paprika
• 1 1/4 teaspoons kosher salt
• 1 cup thinly sliced celery (3 stalks)
• 1/2 cup finely chopped onion (1/4 onion)
• 1/3 cup chopped sweet pickle
• 3 hard boiled eggs, chopped

In a large pot, combine the 2 tablespoons salt and potatoes and fill with enough water to cover potatoes by 1 inch. Boil until potatoes are fork-tender, approximately 20 minutes. Cool potatoes.

Combine mayo, sugar, celery seed, vinegar, mustard, paprika and salt in a large bowl. Add celery, onion, pickle, eggs, and cooked potatoes, and gently mix to incorporate all ingredients. Eat immediately or refrigerate to let flavors combine.

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